Adventures in the kitchen and on the Big Green Egg

Incredulada Enchiladas

These Incredulada Enchiladas have gained quite a fan base. Once you scroll down and read the ingredients to the recipe I guarantee you’ll think, “Are you kidding me?” They are a splurge but always a crowd pleaser.

My mother in law introduced us to Incredulada Enchiladas and they are well, incredible. I’ve shared the recipe with friends, served them at parties, taken them to expecting mothers and they’re always a hit. What’s not to love about the creamy chicken filling topped with cream and cheese? Garnish with sour cream and salsa and you’re in for a treat!

Incredulada Enchiladas
(Recipe adapted from A Third Course: More Cooking with Class from Charlotte Latin School)

We used to make very similar enchiladas. Now to be a bit healthier, we cut down on the cheese on top, and added Emeril’s enchilada sauce. It’s no sugar, lots of yum! I could eat it straight out of the pot!

I just finished a delicious plate of these enchiladas. Wow. They are super rich but worth the calories for an occassional splurge! I used half and half and 1/3 reduced fat cream cheese with wheat tortillas to make myself feel a little better. I also served them with a quick homemade salsa and homemade black refried beans. Amazing meal!

These are so delicious! Just had them for dinner tonight and my husband loved them (he’s been hoping I’d find a new white sauce enchilada recipe). Definitely worth trying– and if you’re more of a “mild” girl like me, I’d just be careful with the jalapenos! :D Mmm… thanks for the recipe!